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A family-run barbecue spot in the Lincoln Mill district, with white walls and high ceilings that keep things unfussy while the menu goes in several directions at once, pulling in bao sliders and ginger slaw alongside the core smokehouse work. That prime-grade brisket, cooked overnight, cuts like custard and needs nothing added to it. The Michelin Guide has it listed, which tracks for a place confident enough to let the meat argue its own case.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Brisket fritters
“starting with a roster of hearty appetizers like brisket fritters with chihuahua cheese or fried soft-shell crab bao sliders”
Michelin Guide -
Smoked brisket
“A fatty slice of prime-grade smoked brisket cooked overnight cuts like custard and doesn’t need a lick of sauce.”
Michelin Guide -
Pulled pork
“Soft, tender pulled pork is another winning order”
Michelin Guide -
Fried brussel sprouts
“creative sides like ginger serrano coleslaw or fried Brussel sprouts with hot honey and yuzu”
Michelin Guide
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The neighbors closest first
- Purveyor Pan-Asian Eat · 69
- Cotton Row Restaurant Eat · 75
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